Introduction: Turkey Pot Pie
MMM...There's nothing better than entering a home and being surrounded by scrumptious aromas of a wonderful dinner in the oven! It's comforting and so welcoming in the cold winter months.
My 5th year Turkey Pot Pie tradition lets me reuse leftovers to make a colourful, delicious party dish for my friends to enjoy with us after the Holidays.
It is made ahead and then ready to pop in the oven when you are so you can enjoy the gathering too!
Step 1: Ingredients: Turkey Pot Pie
This is a great way to use the bits and pieces of turkey (or chicken) that fall off when cutting the bird. There are lots of pieces that you can pick off the bones, the wings, neck and back bones, as those parts usually don't get eaten at the dinner table.
*After carefully picking off all of the pieces of poultry from the bird, I use the carcass, neck, wing tips and leg bones to make a wonderful hearty stock*
It's economical, easier than you might think and just takes a bit of prepping.
Here's what you'll need:
6-8 cups diced turkey meat
1 carrot, peeled, chopped
1 rib of celery, chopped
1 cup mushrooms, wiped and chopped
1 large onion, peeled, diced
1/2 red pepper, seeded, diced
3 tbsp. EVOO
1 tsp rosemary
1/2 tsp salt
1 tsp chili flakes or hot sauce
1 cup leftover potatoes, yams, or squash (if you have it)
1 cup milk or unsweetened dairy free milk (soy, almond, rice)
1 heaping tbsp. flour
1/2 tsp salt and pepper
1/2 cup leftover gravy *if you have it
1 cup frozen peas
1 pkg refrigerated puff pastry + flour for rolling
Step 2: Prepping the Veggies and Sauce
In a large heated skillet, sauté the fresh vegetables in the oil.
Stirring; soften slightly approx. 5 min. Add the seasonings and herbs.
Sprinkle the flour over the vegetables and stir to cook flour for another minute.
Add the milk and seasonings, stir to thicken for approx. 3-5 min. lower the heat if it bubbles too much.
Add the peas, stir to coat, then turn the heat off.
Place the meat in a large enough casserole dish.
Top with vegetables sauce and any leftover gravy.
*Any leftover veggies or beans can be added; see pic.
Cover with plastic wrap then tightly with foil. I place it in a grocery bag, tie tightly then freeze.
*It won't be in the freezer long enough to get freezer burn*
Step 3: Puff Pastry
Unwrap the pastry and roll between 2 wax paper sheets that have been lightly floured.
Peel back the paper every few rolls and flip. This stretches the pastry faster without the heat of your hands pressing down on the delicate pastry.
Score to allow steam to escape. If the pastry breaks, like mine did, that's ok! It's still delish and looks rustic!
If freezing again; press and crimp edges around casserole dish.
Brush pastry with an egg wash (1 beaten egg + 1 tbsp. water) around the edges of the dish then press pastry onto casserole dish. Brush the pastry generously with remaining egg wash.
Bake in a 375F until golden brown on the middle rack. Approx. 40-50min.
Longer times needed if the dish is completely frozen.
*Individual servings can be made in smaller sizes. Puff pastry can be substituted with biscuit or pie dough.
Serves 8-10 people
Enjoy with Love!